Baked Scrod Cod

2T. rice vinegar or white wine vinegar
2T. olive oil
1T. Dijon mustard
1/2t. dry tarragon, or 1t. chopped fresh tarragon
1/8t. ground black pepper
1 1/2 lbs. Fresh scrod cod fillets, cut into single serving pieces


Pre-heat oven to 450°. Place vinegar, oil, mustard, tarragon and pepper in a large bowl and whisk together to make a marinade. Rinse the fish pieces and pat them dry. Add fish to marinade and turn the pieces to to ensure a good coat. Let fish stand in marinade for 15 minutes. Place fish in a shallow baking pan (overlapping thin edges) and top with any remaining marinade. Bake uncovered approximately 7 minutes (for 3/4 inch thick pieces) or until fish is opaque in color throughout. Makes 4 servings

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